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Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonschopped leek plus 2/3 cup finely diced leek top, divided1tablespoonchopped carrot plus 1/2 cup finely diced, divided1tablespoonchopped celery2clovesgarlic, crushed, divided1 fresh parsley stem plus 1/2 cup parsley leaves, divided⅛bay leaf plus 1 whole bay leaf, divided⅛teaspoonwhole peppercorns5tablespoonsextra-virgin olive oil, divided1cuppearl barley4cupswater4cupsunsalted chicken broth½lemon½cinnamon stick½cupfinely diced peeled turnip2tablespoonsbutter, divided2tablespoonssliced fresh chives plus 1 cup 1 1/2-inch pieces2tablespoonsgrated peeled fresh horseradish1teaspoonkosher salt, divided4(5 ounce)skinned steelhead trout fillets1 ½teaspoonscracked pepper2sprigsfresh thyme2tablespoonsfresh tarragon leaves1tablespoonfresh chervil leaves
Cook Mode(Keep screen awake)
Ingredients
2tablespoonschopped leek plus 2/3 cup finely diced leek top, divided
1tablespoonchopped carrot plus 1/2 cup finely diced, divided
1tablespoonchopped celery
2clovesgarlic, crushed, divided
1 fresh parsley stem plus 1/2 cup parsley leaves, divided
⅛bay leaf plus 1 whole bay leaf, divided
⅛teaspoonwhole peppercorns
5tablespoonsextra-virgin olive oil, divided
1cuppearl barley
4cupswater
4cupsunsalted chicken broth
½lemon
½cinnamon stick
½cupfinely diced peeled turnip
2tablespoonsbutter, divided
2tablespoonssliced fresh chives plus 1 cup 1 1/2-inch pieces
2tablespoonsgrated peeled fresh horseradish
1teaspoonkosher salt, divided
4(5 ounce)skinned steelhead trout fillets
1 ½teaspoonscracked pepper
2sprigsfresh thyme
2tablespoonsfresh tarragon leaves
1tablespoonfresh chervil leaves
DirectionsPlace chopped leek, chopped carrot, celery, 1 garlic clove, parsley stem, 1/8 bay leaf and peppercorns on a double layer of cheesecloth. Bundle up and tie with kitchen string to create a sachet. Gently smash the sachet to release some of the aromas. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add barley and cook, stirring, until toasted, 1 to 3 minutes. Add water and the sachet. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the water is mostly absorbed and the barley is tender and creamy, 35 to 40 minutes. Discard the sachet.Meanwhile, combine broth, lemon, cinnamon stick and the remaining whole bay leaf in a medium saucepan. Bring to a boil. Reduce heat to maintain a lively simmer and cook until reduced to 2 1/2 cups, 20 to 25 minutes. Strain (discard solids). Cover to keep warm.Heat 1 tablespoon oil in a large nonstick skillet. Add turnip and the remaining diced leek top and carrot; cook, stirring, until just tender, about 1 minute. Stir the vegetables into the barley along with 1 tablespoon butter, sliced chives, horseradish and 1/2 teaspoon salt. Cover to keep warm. Wipe out the skillet.Sprinkle trout with cracked pepper and the remaining 1/2 teaspoon salt. Heat 1 1/2 tablespoons oil in the skillet over medium-low heat. Add the trout and cook for 8 minutes. Turn the trout and add the remaining 1 tablespoon butter, 1 garlic clove and thyme. Cook, basting once or twice with the butter mixture, until the fish flakes with a fork, about 6 minutes more.To serve, combine the remaining parsley leaves, chive pieces, tarragon and chervil in a small bowl. Divide the barley among 4 bowls. Top each with a piece of trout and some of the herbs. Pour 2/3 cup of the warm broth around the barley. Sprinkle with more herbs and drizzle with the remaining 1/2 tablespoon oil.TipsEquipment: Cheesecloth, kitchen stringOriginally appeared: EatingWell Magazine, October 2019
Directions
Place chopped leek, chopped carrot, celery, 1 garlic clove, parsley stem, 1/8 bay leaf and peppercorns on a double layer of cheesecloth. Bundle up and tie with kitchen string to create a sachet. Gently smash the sachet to release some of the aromas. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add barley and cook, stirring, until toasted, 1 to 3 minutes. Add water and the sachet. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the water is mostly absorbed and the barley is tender and creamy, 35 to 40 minutes. Discard the sachet.Meanwhile, combine broth, lemon, cinnamon stick and the remaining whole bay leaf in a medium saucepan. Bring to a boil. Reduce heat to maintain a lively simmer and cook until reduced to 2 1/2 cups, 20 to 25 minutes. Strain (discard solids). Cover to keep warm.Heat 1 tablespoon oil in a large nonstick skillet. Add turnip and the remaining diced leek top and carrot; cook, stirring, until just tender, about 1 minute. Stir the vegetables into the barley along with 1 tablespoon butter, sliced chives, horseradish and 1/2 teaspoon salt. Cover to keep warm. Wipe out the skillet.Sprinkle trout with cracked pepper and the remaining 1/2 teaspoon salt. Heat 1 1/2 tablespoons oil in the skillet over medium-low heat. Add the trout and cook for 8 minutes. Turn the trout and add the remaining 1 tablespoon butter, 1 garlic clove and thyme. Cook, basting once or twice with the butter mixture, until the fish flakes with a fork, about 6 minutes more.To serve, combine the remaining parsley leaves, chive pieces, tarragon and chervil in a small bowl. Divide the barley among 4 bowls. Top each with a piece of trout and some of the herbs. Pour 2/3 cup of the warm broth around the barley. Sprinkle with more herbs and drizzle with the remaining 1/2 tablespoon oil.TipsEquipment: Cheesecloth, kitchen string
Place chopped leek, chopped carrot, celery, 1 garlic clove, parsley stem, 1/8 bay leaf and peppercorns on a double layer of cheesecloth. Bundle up and tie with kitchen string to create a sachet. Gently smash the sachet to release some of the aromas. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add barley and cook, stirring, until toasted, 1 to 3 minutes. Add water and the sachet. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the water is mostly absorbed and the barley is tender and creamy, 35 to 40 minutes. Discard the sachet.
Meanwhile, combine broth, lemon, cinnamon stick and the remaining whole bay leaf in a medium saucepan. Bring to a boil. Reduce heat to maintain a lively simmer and cook until reduced to 2 1/2 cups, 20 to 25 minutes. Strain (discard solids). Cover to keep warm.
Heat 1 tablespoon oil in a large nonstick skillet. Add turnip and the remaining diced leek top and carrot; cook, stirring, until just tender, about 1 minute. Stir the vegetables into the barley along with 1 tablespoon butter, sliced chives, horseradish and 1/2 teaspoon salt. Cover to keep warm. Wipe out the skillet.
Sprinkle trout with cracked pepper and the remaining 1/2 teaspoon salt. Heat 1 1/2 tablespoons oil in the skillet over medium-low heat. Add the trout and cook for 8 minutes. Turn the trout and add the remaining 1 tablespoon butter, 1 garlic clove and thyme. Cook, basting once or twice with the butter mixture, until the fish flakes with a fork, about 6 minutes more.
To serve, combine the remaining parsley leaves, chive pieces, tarragon and chervil in a small bowl. Divide the barley among 4 bowls. Top each with a piece of trout and some of the herbs. Pour 2/3 cup of the warm broth around the barley. Sprinkle with more herbs and drizzle with the remaining 1/2 tablespoon oil.
Tips
Equipment: Cheesecloth, kitchen string
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)646Calories33gFat48gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
